Preparation time: 10 minutes
Cooking time: 15 minutes
¼ cup chicken stock
½ cup yellow onion, chopped
2 tablespoons avocado oil
6 potatoes, peeled and cut into wedges
A pinch of salt and black pepper
½ cup sour cream
1 tablespoon basil, chopped
1 cup mozzarella cheese, shredded
Set your instant pot on Sauté mode, add the oil, heat it up, add the onion, stir and sauté for 3 minutes.
Add the potatoes, stock, salt and pepper, put the lid on and cook on High for 12 minutes. Release the pressure naturally for 10 minutes, transfer the potato mix to a bowl, add the rest of the ingredients, toss and serve as side dish.